PORK TENDERLOIN - PROSCIUTTO-STUFFED WITH MUSHROOM SAUCE

By porklion

PORK TENDERLOIN - PROSCIUTTO-STUFFED WITH MUSHROOM SAUCE

Yields: 6 Servings

Preparation Time: 60 min
Cooking Time: 60 min

Ingredients

• 2 1lb pork tenderloins
• 8 thin slice prosciutto (each about 8x2 inches)
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 2 tsp chopped fresh rosemary, divided
• 2 tsp chopped fresh thyme, divided
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 3/4 lb mushrooms, sliced
• 1 garlic clove, minced
• 1 cup dry white wine
• 1 cup chicken broth

Details

Servings 6
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

1. Arrange tenderloins side by side on work surface with thick end of one next to thin end of other.

2. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides).

3. Mix breadcrumbs, 1 tsp rosemary and 1 tsp thyme in small bowl. Add 1 tbsp oil, toss to blend.

4. Sprinkle crumb mixture atop prosciutto on one tenderloin.

5. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast.

6. Mix salt, pepper, 1 tsp rosemary and 1 tsp thyme in small bowl.

7. Rub herb mixture over outside of roast. Let stand 30 minutes.

8. Preheat oven to 350°F.

9. Heat remaining 1 tbsp oil in heavy large ovenproof skillet over medium-high heat.

10. Add roast and sauté until brown, turning with tongs, about 7 minutes.

11. Place skillet with roast in oven, roast about 35 minutes until thermometer registers 165°F. Transfer roast to platter and keep warm. (Temp will rise another 10 degrees while resting.)

12. Place same skillet over medium heat.

13. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes.

14. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes.

15. Sprinkle with salt and pepper. Cut roast crosswise into 1/2-inch thick slices, serve with mushroom sauce.